Funghi porcini essicati

Dried porcini mushrooms from Eastern Europe, distributed under Italian delicatessen tradition. Small, hand-picked specimens that retain their full aroma through gentle drying – a concentrated forest mushroom fragrance that is released immediately upon soaking.

The mushrooms develop their characteristic, deep porcini aroma in the soaking water. Be sure to save the soaking liquid and strain it through a fine sieve—it's the most aromatic ingredient for sauces, risotto, or ragù. The rehydrated mushrooms themselves have a meaty texture and an intense umami flavor.

Classic in risotto ai funghi , in venison ragù, or as a base for a robust mushroom sauce for pasta. Pairs well with a structured red wine such as Barbera d'Asti or an earthy Pinot Noir.